The Shared Consultant in Food Service Management

1962 ◽  
Vol 41 (3) ◽  
pp. 230-237
Author(s):  
Loyal E. Horton
Keyword(s):  
Service Management ◽  
Food Service

scholarly journals Scripted communication for service standardisation? What analysis of conversation can tell us about the fast-food service encounter

2018 ◽  
Vol 13 (1) ◽  
pp. 3-25 ◽  
Author(s):  
Mei Yuit Chan ◽  
Uma Chandra-Sagaran
Keyword(s):  
Fast Food ◽  
Service Management ◽  
Food Service ◽  
Service Encounter ◽  
Common Belief ◽  
Institutional Discourse ◽  
Service Interaction ◽  
Institutional Expectations ◽  
Verbal Exchanges ◽  
And Training

In highly routinised service encounter interactions, communication is often guided by service scripts that are the material embodiment of institutional expectations of how the service interaction is to be conducted. However, counter to common belief that scripted communication is well-controlled and homogeneous in its execution, observation of actual talk reveals interesting patterns and variations that reflect the ways in which participants make meaning of and perform their respective roles within the interaction towards achieving the overall goal of the service communication. Applying the analysis of speech functions and sequential order of talk in audio-recorded verbal exchanges between servers and customers at the service counter of a fast-food restaurant, acts in the fast-food service interaction are interpreted and explained in relation to management-prescribed service script, servers’ script-in-use and customers’ script within an institutional discourse framework. Findings from the study have important implications for service management and training as it addresses the tension between the practices on the ground and those sanctioned by the organisation.

Food service management in hospitals

2000 ◽  
Vol 12 (4) ◽  
pp. 262-266 ◽  
Author(s):  
John S.A. Edwards ◽  
Audrey Edwards ◽  
Julie A. Salmon
Keyword(s):  
Service Management ◽  
Food Service

Maitre D' Apprenticeship Program

1988 ◽  
Vol 12 (2) ◽  
pp. 472-472 ◽  
Author(s):  
Thomas W. Calnan
Keyword(s):  
Associate Degree ◽  
Hospitality Industry ◽  
Service Management ◽  
Food Service ◽  
Service Employees ◽  
Course Content ◽  
Hospitality Education ◽  
College Programs ◽  
Apprenticeship Program ◽  
Food Service Employees

The hospitality industry has historically trained its own employees at the entry and supervisory level. Today, because of the growth of the hospitality industry, even with the proliferation of hospitality education programs, more non-hospitality trained personnel are entering the industry than ever before. The maitre d' apprenticeship program is designed to complement the in-house training programs of hotels and restaurants with a college curriculum leading to an associate degree and national certification in food service management. The maitre d' apprenticeship program is designed as a model for community and junior colleges to provide an alternative to fulltime college programs to meet the needs of front-of-the-house food service employees who wish to develop their basic skills and supervisory talents. The model of the maitre d' apprenticeship curriculum details the course content needed to meet the certification requirements of the International Food Service Executives Association (IFSEA).

scholarly journals Criteria based academic and vocational predictor elements for student selection in the National Diploma of Food Service Management programme

1996 ◽  
Author(s):  
◽  
Pauline Anne Koen
Keyword(s):  
Service Management ◽  
Food Service ◽  
University Education ◽  
Student Selection ◽  
Prospective Students ◽  
Educational Training ◽  
Tertiary Institutions ◽  
Skilled Manpower ◽  
Educational Programmes ◽  
Training Programmes

As tertiary institutions, technikons are in the fortunate position that there is a demand for their educational programmes among prospective students, and an equally positive demand for technikon diplomates from the relevant industries who require skilled manpower. Unfortunately resources are limited and thus technikons cannot admit all the applicants who apply for the various courses. For this reason it has become essential to select only those candidates who are most likely to complete the educational training programmes, and fit successfully into the job market. When the value and nature of technikon education are compared to those of a university education, it seems appropriate that their respective students should possess different qualities and abilities, which should be accommodated in the selection criteria governing enrolment.

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